Hot Cross Buns - Sweet Easter Buns

Are we celebrating Easter with an Anglo-Saxon recipe? For the occasion, today I propose the hot cross buns, very soft sweet and spiced buns, marked with a white cross and made shiny with a special glossy glaze. According to some people, these buns symbolize, with their cross on the surface, the crucifixion According to other legends, hot cross buns should be prepared on Good Friday and hung in the kitchen as an amulet to protect the house from fires.

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Identity Card of the Recipe

• 261 KCal Calories per serving

• Ingrediants

  Optional: for brushing

  • 50 g of sugar
  • 20-25 ml of water

  For the leavening

  • 100 g of Manitoba flour
  • 100 ml of water
  • 1 teaspoon of barley malt
  • 3 g of dried brewer's yeast

  For brushing and for the white cross

  • 1 vial of orange flavor
  • 35 ml of water
  • 35 g of white flour of type 00
  • 1 tablespoon of milk
  • 60 g (1 medium) of eggs
  • 5 g of powdered sugar

  For the main pasta (15-16 pieces)

  • 5 g of salt
  • 80 g of sultanas
  • 1 teaspoon of cinnamon powder
  • 1 teaspoon of ginger powder
  • 1 grated nutmeg
  • Half a glass of rum
  • 120 ml of milk
  • 50 g of butter
  • 60 g (1 medium) of eggs
  • 50 g of brown sugar
  • 400 g of Manitoba flour
  • Peel of untreated oranges

  Materials Needed

  • Bowls of various sizes
  • Scale weighs food
  • Sieve
  • Baking paper
  • Baking plate
  • Transparent film
  • Sac à poche
  • Brush

  Preparation

  1. First, prepare the leavening. Dissolve the malt (or honey) in warm water. In a bowl, mix the Manitoba flour with the dry yeast (or 9 g of fresh brewer's yeast) and mix the mixture with the softened water. Mix with a wooden stick until it forms a thick batter.
  2. Cover the bowl with cling film and let it rest in a warm environment for about an hour.

  Did you know that
  To facilitate leavening, it is advisable to let the dough rest in a warm environment (eg oven off but with the light on, or oven preheated to 180 ° C for 2 minutes, then turned off, or near a radiator), but at the same time away from drafts: for this purpose, it is recommended to cover the bowl with a sheet of transparent film.

  3. Meanwhile, soften the raisins in water and rum.
  4. Dedicate yourself to the preparation of the main dough. Sift the Manitoba flour, add the brown sugar and flavor with a mix of spices to taste (eg cinnamon, ginger, nutmeg, orange peel). Melt the butter with the milk: the mixture should not boil, but warm gently.
  5. At the center of the flour, pour the milk with the butter, the egg and the leaven. Mix the mixture by adding the raisins squeezed by the soaking water. Mix everything with your hands, adding the salt: you will have to obtain a compact dough , but at the same time velvety and free of lumps.
  6. Collect the dough in the bowl, cover with cling film and let it rise again for about three hours or until the dough appears swollen and soft.
  7. Take the dough and divide it into 15-16 pieces (weighing about 65-70 g l "one). Twist each piece in your hands to give it a round shape.
  8. Place the balls on the baking tray and let them rise again for about an hour.
  9. Meanwhile, prepare the batter for making the cross. Mix the white flour with the icing sugar and the water, then flavor with a vial of orange flavoring. Collect the icing in a pastry bag, making a small cut in the bottom of the cone.
  10. Brush the sandwiches with a solution of beaten egg and milk.
  11. Score each leavened bun on the surface with a razor blade, making a cross.
  12. Go over the cross with the batter.

  Did you know that
  In some recipes, the cross is made from a shortcrust pastry dough. Others, on the other hand, suggest baking the sandwiches in the oven without batter: after cooking, the hot cross buns are decorated with a cross of sugar glaze.

  13. Bake the hot cross buns in a preheated oven at 180 ° C for about 20 minutes.
  14. Until the sandwiches cook, prepare the syrup. Boil the water with the sugar for 3-4 minutes, until the mixture is thick.
  15. Remove the hot cross buns from the oven and, while still warm, brush them with the polishing syrup. Leave to cool and serve. They can be filled as desired with hazelnut cream, jam or cream.

  Alice's comment - PersonalCooker

  According to the legend, if the hot cross bunes are given to a friend, the friendship will be eternal; if instead they are given to a sick person, their recovery will be faster. They are kept for 2-3 days, in a plastic bag and they lend themselves to the preparation of fantastic delicious breakfasts!

  Nutritional values ​​and Health Comment on the recipe

  Easter sandwiches are foods that belong to the group of sweets.
  They have an average energy intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
  Carbohydrates are mainly complex and fatty acids tend to be saturated; most peptides have a medium biological value.
  Cholesterol is relevant and fiber is abundant.
  The Easter sandwiches are not recommended in the diet of the overweight subject, the type 2 diabetic and the hypertriglyceridemic. They do not lend themselves to the diet of the lactose intolerant and celiac.
  They are accepted by the vegetarian philosophy but not by the vegan one.
  The average portion as a snack is about 40g (100kcal).